240g Seeds of Change Organic Quinoa and Wholegrain Rice with a Hint of Garlic

200g cherry tomatoes, halved

For the coriander dressing:

5 tbsp 0% fat Greek yoghurt

1 cloves garlic, peeled and crushed

Juice of 1 lime

20g fresh coriander

1tsp freshly ground black pepper

1 small avocado, diced

3 tbsp cold water

2 tbsp olive oil

½ tsp freshly ground black pepper

1 medium courgette, topped and tailed and chopped into 1cm cubes

2 corn on the cobs, boiled and kernels sliced off

2 cod fillets

240g Seeds of Change Organic Quinoa and Wholegrain Rice with a Hint of Garlic

200g cherry tomatoes, halved

For the coriander dressing:

5 tbsp 0% fat Greek yoghurt

1 cloves garlic, peeled and crushed

Juice of 1 lime

20g fresh coriander

1tsp freshly ground black pepper

1 small avocado, diced

3 tbsp cold water

PREPARATION

Heat the oil in a large frying pan over a medium heat and add the black pepper and courgettes. Fry until lightly brown, then remove with a slotted spoon. Repeat with the corn kernels. Turn the heat up to high, add the fish and fry for 2 - 3 minutes on each side, turning once using a fish slice.
In the meantime prepare the Seeds of Change rice according to the packet instructions and divide between the bowls. Add the cherry tomatoes, courgettes and corn. Make the dressing by blitzing all the ingredients together in a smoothie maker/blender. Finish the rice bowl off by topping with the cod and drizzling with the dressing.